Saturday, January 31, 2009
Friday, January 30, 2009
Thursday, January 29, 2009
Wednesday, January 28, 2009
Ugh. I am so tired today.
Just sitting here with a menehune mug of coffee, contemplating today's schedule. I should have been at work an hour ago and I haven't even showered yet. I might get to work before noon, but I am thinking of torching my schedule and going back to bed.
Doesn't look too bad...it would only make a small flame....but within those two tasks are a multitude of demanding subtasks, and the commute, and finding a parking space (there is NO freakin' parking at work!) and the added stress of all the stuff that was outprioritized today because of work and school.
I just don't feel like I can cope with it all today. I really don't. I want to stay home and bake sourdough bread. And read a magazine. Maybe I could give myself a pedicure. I could do some YOGA!...and study...or I might just go back to bed......
Okay..okay!...I am getting into the shower now!!! (Damn!)
Monday, January 26, 2009
I spoke with Peyton yesterday about his birthday plans, and it turns out that next weekend he is having a party at the ice skating arena. Sounds like a fun way to celebrate!
Peyton told me that his favorite food is "cheesey bread". This, essentially, is bread with cheese melted on it. Peyton explained that you take bread and cut it into two parts. You put white cheese on it, put the parts back together and then put it in the oven and cook it until the cheese is melted. This sounds a lot like garlic bread with parmesean on it- but I could not get Peyton to say for certain that this was what he was talking about. His Mom told me that they have cheesey bread with many different types of cheese and Peyton does not discriminate- he loves cheesey bread.
One of Peyton's favorite things to drink when he visits me in Monroe is blue milk. This is a crowd pleaser, really, a favorite among the elementary set. My wonderful Grandma Muriel used to make this for her grandkids - just one of the many things that made her such a fabulous grandma really!
Grandma Muriel's Blue Milk
Into a tall drinking glass, place a little bit of sugar, a few drops of vanilla extract, and several drops of blue food coloring. Fill the glass with milk (I prefer organic- just don't want any extra hormones and antibiotics in my milk- especially when serving it to kids!) Stir until the desired shade of blue appears (it helps if you think happy thoughts here- I am not sure why).
The drink should be somewhat sweet and vanilla-ish- adjust your ingredients until pleasing. Most important of all: Blue milk should be served with a straw...kids generally find that the last few drops of blue milk make wonderful blue frothy bubbles when blown at with a straw....just have them keep the straw in the cup when blowing-they can play with their food without making a mess this way!
While Peyton loves his milk in a blue shade, it is important to note that other colors taste great too...Pink Milk was my favorite when I was a kid, and Peyton's younger brother always asks for his to be Yellow- which tastes better than it sounds. You will probably find that each child you serve it to has their own preference.
Undoubtably, Blue Milk goes great with Cheesey Bread. We will have to try that when Peyton comes over again. Happy 8th Birthday, Peyton! I love you!
Friday, January 23, 2009
- Dirty dishes have been strategically packed into a very full dishwasher which has not been turned on.
- The sink is empty, except for a thin, slimy residue and small bits of food particles that remained after the dishes were removed and the water drained out.
- The countertops are clear, but littered with crumbs and dried spills.
- The washing machine has been run, but is overfull with a mix of towels, jeans and your favorite wool "dry clean only" sweater.
- The living room is picked up, but all of your plants are dead.
I am not complaining- God knows, when you are a working girl, you don't look at any "picked up" room with contempt.
No doubt he will just apologize for the sweater - say "well, I didnt know!"- and buy me a new one soon (and the vicious cycle will be repeated again next week when he forgets again that I banned him from the laundry room...) The way I figure it, every little bit helps.
We have a saying in our house (well, I say it anyway) "Nothing is ever where I put it, but always where it belongs" The shoes I left under the table can be found moments later in the closet. My keys...left on the table...somehow get placed in "key basket" next to the phone. So if I have to clean the sink and turn on the dishwasher, I do not complain. I sincerely appreciate that I have a man who believes in sharing the housework and keeping my crazy life in order. I am a lucky girl to have a man who man-cleans!
Saturday, January 17, 2009
Wednesday, January 14, 2009
1 1/4 cups brown sugar, to taste
2 1/2 tablespoons smoked paprika
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper (1 tsp if not freshly ground)
1 tablespoon crushed dried thyme, to taste
1Mix all ingredients together.
2Use as a rub on salmon fillets that have been drizzled with olive oil.
Saturday, January 10, 2009
Another note, while looking these up on line, I came across this ad for an Indian matchmaking website that promotes "homely women". Apparently homely does not have the same meaning in India!
1 liter milk
1 1/2 tablespoons flour
2 cups powdered milk
1 1/2 tablespoons self-rising flour
1/2 cup warm milk
1 teaspoon ghee or butter
2 cups sugar
2 cups water
1 tablespoon rose water or 1/2 teaspoon rose extract
1/2 teaspoon saffron (powdered, and optional)
1/2 teaspoon cardamom powder (optional)
1 lb butter, -unsalted is best but salted will work in a pinch
1To Make Ghee: Put the butter in a good saucepan and bring to a boil on medium heat. Then reduce to low. Now this is what will happen as the butter slowly simmers. Moisture will be evaporated out of the ghee. The white protein-solids from the butter will sink down to the bottom of the pan and slowly turn golden. A foam will rise to the surface, and as it cooks will form a bit of a crust. The butter will cook into a gold color as well, and it will have a slightly nutty smell. When the moisture is gone, the ghee is done. Decant the oil and save the delicious golden buttery bits on the bottom of the pan for toast, or mixed with veggies or potatoes. If you've used salted butter, you don't want to use it on toast- the salt will knock you out, but it's still good in potatoes or whatnot.
2Making the Scented Syrup: Combine sugar and water and bring to a boil for 3 minutes. Remove from heat and add rose water or essance.
3Traditional Method: Use a heavy-bottomed pan because the milk will stick. Use a non-stick pot if you have it. Boil the milk down over medium heat, while stirring, until it forms a paste. Add the flour and mix into a smooth paste. Oil your hands and roll them into uniform balls, place them onto a buttered plate and set aside.
4Powdered-Milk Method: Combine the warm milk and ghee together. Mix the powdered milk and flour together and sprinkle slowly into the wet mix to form a dough. Oil your hands and form uniform balls (about 24) and set aside on a buttered plate.
5Cooking the jamuns:.
6This is the most delicate part of the operation. Gentle, low heat is a must. Use a wok or karai for best results, with the ghee about 2.5-3 inches in depth.
7Heat the ghee on low to 215 degrees.
8Slip in the balls, one by one. They will sink. No touching at this point.
9Gently shake the pan to move the balls and keep them from getting too brown on one side. After about 5 minutes they will begin to float. You will notice them getting bigger.
10Now, use a wooden spoon or equivalent to gently agitate and keep them evenly browning.
11The ghee will slowly get hotter as the balls cook.
12After about 20 minutes, the ghee will have risen in temperature to around 245 degrees and the balls should be nice and golden.
13Remove a ball and put it in the syrup. If it doesn't collapse after 3 minutes, remove the others and add to the syrup.
14If it does collapse, fry for another 5 minutes and try again.
15Let soak for 2 hours at least before serving.
16Serve room temperature or warmed up.
17Enjoy your gulab jamuns!